Beginning in the late 19th century, Gin & Tonic became a staple of British gymkhana clubs across the British Raj, exclusive clubs built so colonial officers could play sports and drink, and which often explicitly excluded Indians. Today, the Gin & Tonic has seen a revival outside of the gymkhana club, and is growing out of its colonial associations. Over the past few years, Indian bartenders have put their own spins on the drink, often made with local gins and infused with spices and produce that are native to India and Southeast Asia. At Sidecar in New Delhi, the Larkin G&T is made with a roasted pineapple honey shrub and mace tincture.
Larkin G&T
Yangdup Lama | New Delhi
Ingredients
Serving: 1
- 2 ounces gin
- 3/4 ounce roasted pineapple honey shrub (see Editor’s Note)
- scant 1/2 ounce Fake Lime (see Editor’s Note)
- 2 milliliters mace tincture (see Editor’s Note)
- tonic water, to top
Garnish: dehydrated pineapple wedge
Directions
- Add the first four ingredients to a goblet or all-purpose wine glass, then top with tonic water.
Editor's Note
Roasted Pineapple Honey Shrub
1 kilogram pineapple, skinned and cut into 6-inch pieces
700 milliliters honey
400 milliliters apple cider vinegar
Roast the pineapple on a sheet pan at 400°F for 20 to 30 minutes, until it’s dark brown, flipping occasionally.
Mix the pineapple with honey and apple cider vinegar in a container and refrigerate for 72 hours.
Stir the mix once a day, then strain through muslin cloth and bottle.
The pineapple shrub keeps, refrigerated, for up to 6 months, but the bottle should be shaken regularly.
Fake Lime
1000 milliliters hot water
30 grams citric acid
20 grams malic acid
Combine all of the ingredients, then let the mixture come to room temperature. Bottle and refrigerate. Keeps indefinitely.
Mace Tincture
300 milliliters vodka
20 grams ground mace
Combine the mace and vodka and infuse at room temperature for 3 days. Strain through the coffee filter, then bottle. Can be kept at room temperature.